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Cajun Red Beans and Rice


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Soups/stews

Ingredients:

  • 3 Onions; diced
  • 4 Bell pepper; diced
  • 1 Stalk celery; diced
  • 6 Jalapeno; minced
  • 1 tb Cayenne pepper
  • 1 tb White pepper
  • 1 tb Black pepper
  • 1 tb Paprika
  • 1 tb Granulated garlic
  • 1 ts Dry mustard
  • 1 ts Cumin; roasted and ground
  • 1/2 ts Thyme
  • 1/2 ts Oregano
  • 2 Bay leaves
  • 1/2 Cube margarine
  • 6 qt Red beans
  • 12 qt Vegetable broth
  • 2 qt Brown rice
  • 5 ds Tabasco sauce
  • To taste salt

Directions:

Mix together all the spices except the salt. Saute the onions, bell pepper, celery, and garlic until translucent. Over medium high heat add the spice mixture and 1/2 a cube of margarine. Saute and stir about 5 to 7 minutes scraping all the good stuff that is sticking to the bottom of the pan. Add the beans, veggie broth and Tabasco sauce and bring to a boil. Reduce to a simmer. After about an hour, add the rice and continue cooking until the beans are done, about an hour longer. Add water as needed. Adjust salt and serve.
 
Recipe by: Kurt Lucas
 
Posted to bbq-digest V5 #771 by Kurt Lucas <kurtl@navicom.com> on Dec 18, 1997